On Mon, 29 Dec 2003 13:52:00 -0500, "LMW" >
wrote:

>Does anyone know what happened to or have a new link to Skaarup's Fudge
>Recipe Site?
>The link I have no longer works.
>Thanks,
>Lisa

SKAARUP'S SUPERBOWL FUDGE
(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
rights reserved.
This recipe takes into account most of what was presented on my Fudge
Failure page and uses a combination of walnuts, raisins, and apricots
as helpers. I started chopping the walnuts at the beginning of
half-time and was eating cooled (and set!) fudge by the final Green
Bay Packer win over New England in Super Bowl XXXI!

This is a milky-chocolate fudge with creamy texture and a fruity-nutty
mix of flavors. It requires about 30 minutes to make, uses a candy
thermometer (although not required), one 9"x9" glass pan, the two
saucepans. I like the apricot taste... some of my friends, especially
those from traditional Midwestern upbringing have told me that this
fudge was 'excellent' but they didn't understand the apricots.
Understand apricots? Fudge making is a science. Ah, but Fudge
consumption is pure mindless enjoyment.

1/2 cup
Butter (unsalted if you've got it)

2.5 cup
Sugar (extra-fine granules)

5 oz.
Evaporated Milk (one small can)

6 oz.
Hershey's™ Semi-Sweet Chocolate Chips

6 oz.
Hershey's™ Milk Chocolate Chips

7 oz.
Marshmallow Cream (Kraft™)

1 cup
Walnuts (coarsely chopped)

3/4 cup
Raisins

3/4 cup
Dried Apricots (diced)

1 tsp.
Vanilla Extract

Directions:
Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate
chips, vanilla, and marshmallow cream into a 3-quart saucepan and set
aside. Place walnuts, raisins, and apricots into a bowl and set
aside. Set butter aside to warm. Heat milk at Medium setting until
warm then add sugar. Bring to a rolling boil (Medium-High), stirring
constantly with a wooden spoon. Continue to boil for 8 full minutes
-or- if using a candy thermometer continue boiling until the boiling
temperature reaches 235°F but do not exceed 9 minutes rolling boiling
total. Remove from heat and add butter. Stir until butter dissolved
(but no more than 30 seconds).

Pour hot mixture over chips, vanilla, and marshmallow without scraping
the sides of the hot saucepan. Mix until chips melted. Add walnuts,
raisins, and apricots. Mix thoroughly and cast into prepared pan.
Cool at room temperature. Chill in refrigerator 1 hours prior to
cutting. Remove from pan, remove foil, cut into squares.



Prepare the wooden spoon and cooking saucepan with a butter flavor
non-stick vegetable spray such as Pam™ or Crisco™. Spraying the sides
of the saucepan helps prevent sugar crystallization.
Adding the butter to the sugar mixture after a rolling boil helps keep
the sugar from early crystallization. Adding the butter to the
milk-sugar mixture only impedes the milks ability to dissolve the
sugar. Each stick of butter converts to 1/2 cup. Cut the stick up into
slabs before adding to the hot sugar slurry.Don't scrape the sides of
the sugar saucepan after transferring the hot sugar slurry. This may
promote crystallization of the sugar by seeding it.
Substitutions: May use 12 oz. of Semi-Sweet Chocolate for the 50/50
mix of Milk and Semi-Sweet chips. Walnuts, Raisins, and Apricots are
used here. You may substitute any other Optional Helpers you desire as
long as the total volume does not exceed 2.5 cups (unpacked).
Cut fudge with a new plastic knife. McDonalds, Wendy's, and Burger
King plastic ware do well. You could use a metal knife washed clean
rubbed with butter on a paper towel. Plastic is better.

-------------------------------------------------------------------------------------------------

SKAARUP'S ROCKY ROAD FUDGE
(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
rights reserved.
A favorite with the kids! Made the same as Skaarup's Fantasia Fudge
but with three small difference: (1) Omit the unsweetened chocolate,
(2) add 1.5-2 cups of miniature marshmallows, and (3) a different way
of mixing of the Helpers just before casting.

1/2 cup
Butter

2.5 cup
Sugar (extra-fine granules)

5 oz.
Evaporated Milk (one small can)

12 oz.
Semi-Sweet Chocolate Chips (Hershey's™ or Nestle™)

2 cup
Miniature Marshmallows (about half a bag)

7 oz.
Marshmallow Cream (1 Jar Kraft™ Marshmallow Creme)
(may substitute 2 cups mini-marshmallows)

1 cup
Walnuts (chopped)

1 tsp.
Vanilla Extract

Directions:
Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate
chips, vanilla, and marshmallow cream into a 3-quart saucepan and set
aside. Chop walnuts and set aside. Heat milk at Medium setting until
warm then add sugar. Bring to a rolling boil (Medium-High), stirring
constantly with a wooden spoon. Continue to boil for 7 full minutes
-or- if using a candy thermometer continue boiling until the boiling
temperature reaches 235°F but do not exceed 9 minutes rolling boiling
total. Remove from heat and add butter. Stir until dissolved (but no
more than 30 seconds)

Pour hot mixture over chocolate chips, vanilla, and marshmallow cream
without scraping the sides of the hot saucepan. Mix until the
chocolate is melted. Add walnuts and mix again. Immediately before
casting add the mini-marshmallows, fold in 2-3 times (edges of
marshmallows will start to melt), then cast into prepared pan. Not
all of the mini-marshmallows will be covered with the fudge mix. Cool
at room temperature. Chill in refrigerator prior to cutting. Remove
from pan, remove foil, cut into squares.

Any Variation (see above) can be used to create Rocky Road Fudge.
White Rocky Road?!? Experiment.

If you're concerned about your mini-marshmallows might melt too fast
(they won't) then you can put the marshmallows covered in the
refrigerator. Take out of the refrigerator immediately before mixing.
You can also cover any exposed marshmallows with your wooden spoon
following casting.

All the marshmallow creme and mini-marshmallows make this recipe very
sensitive to too much sugar. Be sure to limit your sugar to a maximum
of 2.5 cups.

Some prefer a smoother texture marshmallow instead of the
mini-marshmallows. If you want a marbled, creamy variation, make as
usual but instead of 2 cups of mini-marshmallows, mix in 7 oz. of
marshmallow cream immediately before casting. Fold over 3-5 times then
cast. Will need to be cut when cool then refrigerated so that the
marshmallow cream won't run (runs at room temperature).








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